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Turkey Breast taking Forever! Need advice quickly!

post #1 of 9
Thread Starter 
7 lbs. turkey breast in the MES running between 225-250. Put it in around 9:30 this morning , 6.5 hours ago. Checked therms and they are accurate, probed in a few different places.m did everything I should. It's not the smoker temp or the therms. Stupid plastic pop up timer popped put about 20 minutes ago. Cut a little slice. Looks white all the way through. Not sure what to do. IT was 153, now it backed up to 149. No idea what's going on.
post #2 of 9

At those smoker temps you should hit an IT of 165° at about 30mins per pound or 3 1/2 hours. I'd have to say that even though you tested the therms something isn't right with them. I'd test them again. Are you sure your MES therm is correct?

post #3 of 9
Thread Starter 
Strange.... Just checked temp with a reliable instance read and it was about 167 so I pulled it. Now checking the maverick probe I used to see if it's reading 212. Sure enough 212 on the money in boiling water. Not sure what happened.
post #4 of 9

A good reason to check temp. in multiple places.:biggrin:

post #5 of 9
Thread Starter 
It was the weirdest thing... I probed it everywhere! And it gave me the same readings. With three different therms.
post #6 of 9

Did a turkey breast bone in a few weeks ago. smokey mountain gas smoker with sand vs water and a needle valve to keep temps good in the warm Arizona heat. Did 225 for about 4 1/2 hours and pulled it at 155 and tented for 30 minutes. With the secret spices I put under the skin I was told by a veteran smoker that it was the best and juiciest turkey breast he has ever had....I use a Maverick 732 thermometer and it is great.  

post #7 of 9
Quote:
Originally Posted by jrdr653 View Post

Did a turkey breast bone in a few weeks ago. smokey mountain gas smoker with sand vs water and a needle valve to keep temps good in the warm Arizona heat. Did 225 for about 4 1/2 hours and pulled it at 155 and tented for 30 minutes. With the secret spices I put under the skin I was told by a veteran smoker that it was the best and juiciest turkey breast he has ever had....I use a Maverick 732 thermometer and it is great.  

Did you mean 165? Safe cook temp for poultry is 165. You really need to take to 165 before pulling it off the heat.
post #8 of 9
Quote:
Originally Posted by dirtsailor2003 View Post

Did you mean 165? Safe cook temp for poultry is 165. You really need to take to 165 before pulling it off the heat.

I respectfully disagree. If you pull a turkey breast at 155f, tent it and rest it for a half hour, it will coast 8-10 degrees, maybe more. If I'm doing a whole turkey I'll take it to 165f in the breast just because I want to make sure the dark meat is a little more done, but for just the breast I'll pull it at 157-158 (just to be on the safe side)and it's always made it to above 165f.
post #9 of 9

No did 155 covered and temp rose to 163 as it continued cooking and was juicy and tender and no pink or red.

Thanks for asking though... :)

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